Creamy, tangy, crunchy — the coleslaw that disappears off the potluck table first. The kind that makes you wonder why you ever bought the tub at the store.
What You Need
Serves
6
- 1 bag shredded coleslaw mix, 14oz
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
How to Make It
- 1
Whisk mayo, vinegar, sugar, celery seed, and a heavy pinch of salt in a large bowl until smooth.
- 2
Add coleslaw mix and toss until every shred is coated.
- 3
Let sit 30 minutes in the fridge — the cabbage softens just enough and the flavors meld. Stir again before serving.
